Butter small 8 ramekins (3 to 4 inches in diameter) and preheat oven to 325F.
For the caramel sauce, combine xylitol, Swerve, water and molasses in a small saucepan over medium heat. Bring to a boil and cook 1 minute. Set aside.
For the flan, combine pumkin, eggs, sweetened condensed milk, cream, sweetener, cinnamon, vanilla and stevia in a medium bowl.
Whisk until well combined and smooth.
Divide caramel sauce between prepared ramekins.
Divide flan mixture between prepared ramekins.
Bake 40 to 50 minutes, or until flan is just set in center.
Remove and let cool.
To serve, run a sharp knife around the edges of the flan to loosen and flip out onto plate.
Un-served flans can be wrapped tightly in plastic wrap and kept in the refrigerator.
Serves 8. Each serving has 6 g of carbs and 1 g of fiber. Total NET CARBS = 5 g.237 Calories; 23g Fat (85.7% calories from fat); 3g Protein; 6g Carbohydrate; 1g Dietary Fiber; 86mg Cholesterol; 39mg Sodium.